Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy

@article{delOlmo2017BenzoicAA,
  title={Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy},
  author={Ana P{\'e}rez del Olmo and Javier Calzada and Manuel Nuñez},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2017},
  volume={57},
  pages={3084 - 3103}
}
ABSTRACT Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread… 

Plant-Derived Products as Antibacterial and Antifungal Agents in Human Health Care.

TLDR
A broad spectrum of various commercial products currently available on the market and their well-documented clinical efficacy suggests that plants are prospective sources for the identification of new types of antimicrobial agents in future.

Benzoic Acid Used as Food and Feed Additives Can Regulate Gut Functions

TLDR
The results showed that using appropriate benzoic acid levels might improve gut functions via regulating enzyme activity, redox status, immunity, and microbiota, but excess administration would lead to the damage of gut health throughRedox status.

Biologically Active Compounds of Plants: Structure-Related Antioxidant, Microbiological and Cytotoxic Activity of Selected Carboxylic Acids

TLDR
Taking into account anti-cancer properties of studied NCA, it seems that the presence of hydroxyl groups had an influence on intermolecular interactions and the cytotoxic potential of the molecules, whereas the carboxyl group participated in the chelation of endogenous transition metal ions.

Benzoic and propionic acids in fishery products on the Korean market

TLDR
Monitoring the samples obtained from the Korean market, propionic acid was detected in most samples, but benzoic acid was detecting in some fish, which provides fundamental data regarding naturally occurring preservatives in fishery.

Exposure assessment of benzoic acid from processed foods in South Korea

TLDR
The daily intake of benzoic acid was estimated using processed food survey data in South Korea and food consumption data from the Korean National Health and Nutrition Examination Survey in 2018 and the results were compared with the acceptable daily intake stipulated by the Joint FAO/WHO Expert Committee on Food Additives.

Production of methylparaben in Escherichia coli

TLDR
The use of a unique plant enzyme for bio-based methylparaben biosynthesis is potentially applicable to any microbial system engineered for the manufacture of 4-hydroxybenzoate.

Acids and Bases in Food

  • I. Joye
  • Chemistry
    Encyclopedia of Food Chemistry
  • 2019

Impact of Phytochemicals on Viability and Cereulide Toxin Synthesis in Bacillus cereus Revealed by a Novel High-Throughput Method, Coupling an AlamarBlue-Based Assay with UPLC-MS/MS

TLDR
A high-throughput, small-scale method was developed which allowed us to analyze B. cereus survival and cereulide production simultaneously in one workflow by coupling an AlamarBlue-based viability assay with ultraperformance liquid chromatography–mass spectrometry (UPLC-MS/MS).

Benzoic acid removal from aqueous solutions by activated charcoal

Benzoic acid has a wide use primarily in food but it is also used in cosmetic, pharmaceutical and other products. Because of noted carcinogenic and toxic characteristics under certain concentration

Investigation of food supplements with preservative e211 (sodium benzoate) using thin-layer chromatography

Sodium benzoate is often chosen for the manufacture of liquid food supplements as preservative due to its antimicrobial effect against a large number of microorganisms. Permissible sodium benzoate
...

References

SHOWING 1-10 OF 200 REFERENCES

Safety aspects of food preservatives.

TLDR
Although most preservatives are now considered to be without potential adverse effects and are classified as GRAS, there have been problems concerning the safety of some of these chemicals, including the possibility of allergies from benzoic acid and sulphites, the formation of carcinogenic nitrosamines from nitrites and the possible rodent carcinogenicity of BHA and BHT.

Final Report on the Safety Assessment of Benzaldehyde1

  • A. Andersen
  • Chemistry, Biology
    International journal of toxicology
  • 2006
TLDR
The available dermal irritation and sensitization data and ultraviolet (UV) absorption and phototoxicity data demonstrating no adverse reactions to Benzoic Acid support the safety of Benzaldehyde as currently used in cosmetic products.

Final Report on the Safety Assessment of Benzyl Alcohol, Benzoic Acid, and Sodium Benzoate

  • B. Nair
  • Medicine
    International journal of toxicology
  • 2001
TLDR
Clinical data indicated that these ingredients could be used safely at concentrations up to 5%, but that manufacturers should consider the nonimmunologic phenomena when using these ingredients in cosmetic formulations designed for infants and children.

The aromatization of hydrogenated derivatives of benzoic acid in animal tissues.

Aromatization within the animal body is a phenomenon of special interest in view ofthe occurrence in many highly active biological substances of one or more aromatic rings. The origin of such

Preservative agents in foods. Mode of action and microbial resistance mechanisms.

Assessment of benzoic acid levels in milk in China.

Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters.

TLDR
Benzoates should be removed from fermented vegetable formulations containing ascorbic acid to eliminate possible benzene formation during long-term storage, according to the present study.

Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit

TLDR
Taking into account the distribution of benzoic acid concentrations observed in “positive” samples, it is plausible to estimate a maximum admissible limit of 40.0 mg kg−1 for benzoal acid in cheese, and samples can be considered “compliant”.

Sorbate and benzoate in Turkish retail foodstuffs

From 2008 to 2011, surveys were conducted to determine the levels of benzoic and sorbic acids and their respective salts in 983 retail food samples which included sauces, vegetable and fruit
...